Forget the days of the massive cheeseburger assembly line at your tailgate party. Here, store-bought pizza dough is stuffed with mini cheeseburgers, which can be prepared in advance so all that’s left to do is grill them up at game time! A perfect snack for a party where seating is limited, these stuffed burgers are the ultimate grab-and-go score.
| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 8 stuffed buns |
Ingredients
- 1/4 cup ketchup
- 1/4 cup mayonnaise
- 1/4 cup chopped dill pickle chips (about 10 pickles)
- 2 tablespoons yellow mustard
- 8 ounces lean (93/7) ground beef
- 4 slices American cheese, chopped (about 1/2 cup)
- 1/2 small red onion, finely chopped
- Kosher salt and freshly ground black pepper
- 1 pound store-bought pizza dough, at room temperature
- 1 tablespoon olive oil
- 1 tablespoon sesame seeds
Instructions
- Whisk the ketchup, mayonnaise, pickles and mustard in a small bowl until well combined. Cover and refrigerate until ready to serve.
- Mix the ground beef, American cheese, red onion, 1 teaspoon salt and a few grinds of pepper in a medium bowl until well combined. Form the mixture into 8 small patties, each about 1 ounce and 2 inches in diameter.
- Divide the pizza dough into eight 2-ounce pieces. Working with one piece at a time, press the dough into a 4-inch round and place 1 cheeseburger patty into the center. Fold the edges of the dough over the patty, pinching it together in the center tightly so that the patty is completely covered and there is no gap for any cheese to spill out when cooking. Repeat with the remaining dough and patties. Refrigerate, covered, until ready to grill, up to 1 day.
- Place a 12-inch cast-iron skillet onto the grill and prepare the grill for medium heat (about 350 degrees F).
- Once preheated turn the burner underneath the skillet off. Brush the tops of the buns with the olive oil and sprinkle with the sesame seeds. Place the buns into the heated cast-iron skillet, spacing them apart so none of them are touching. Cover the grill and cook, using grilling tongs to pick up and reposition the buns occasionally so they don’t burn on the bottom, until the buns are golden brown and cooked through, 20 to 25 minutes. Let the buns cool for at least 15 minutes before serving with the special sauce on the side.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 346 |
| Total Fat | 18 g |
| Saturated Fat | 5 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 13 g |
| Cholesterol | 31 mg |
| Sodium | 1233 mg |
Reviews
How do you cook this on a stovetop? Or in my oven?
Amazing! My husband and I loved this recipe! I tweaked it so I could cook it in the oven instead, and it turned out wonderfully. Great dipping sauce too! This has officially been added to our dinner rotation.
#FoodNetwork needs to answer some of these questions about the cooking of this recipe
I haven’t made the recipe, but that picture is perhaps the least-appetizing things I have ever seen. That special sauce is nightmare fuel.
Can I cook them in the oven?
So am I turned off the gas on the side of the grill w/ the skillet, but leaving the other side turned on? Or are they cooking in the ambient/residual heat after the gas is turned on?